A delicious recipe from Brian McDermott on Today with Claire Byrne on RTÉ Radio 1.
Ingredients
A bad baked potato is always disappointing, but a good one is memorable. That's why I have included this simple yet effective recipe. Once baked you can then cut them into wedges and use for snacks with toppings as a very healthy snack.
Serves 8
- 8 large baking potatoes (Rooster is good)
- 40ml rapeseed oil
- 8 sprigs fresh thyme
- Freshly ground black pepper
- Pinch salt
- 80g butter
- Fresh chives
Method
- Preheat your oven to 170˚C.
- Scrub the potatoes clean, and pierce them with a fork. Brush with rapeseed oil, and season with salt and black pepper. Wrap each one in tin foil with a spring of thyme and place on a tray.
- Bake for 90 minutes.
- Once cooked, cut through the tin foil to make a cross on top and add a knob of butter and a sprinkle of chopped chives to each one.
- Serve with salads, meats or simply on their own.
Potato Wedges:
- Preheat your oven to 180˚C.
- Cut the cooked baked potatoes in half and then each half into 4 wedges. Drizzle with a little extra rapeseed oil and season with salt and pepper. Place on a tray and return to the oven for 8 minutes.
- Serve with cooked sliced bacon and cheese, sour cream and scallions.
Brian's Top Tip:
If not serving once baked remove from tin foil to avoid potato sweating.
